• Title/Summary/Keyword: Rice paper roll

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Quality Characteristics of Rice Paper Roll with Frozen Rainbow Trout Oncorhynchus mykiss Meat Treated with Polysaccharide and TGase (다당류 및 TGase를 처리한 동결 무지개송어(Oncorhynchus mykiss)를 활용한 라이스페이퍼롤의 품질 특성)

  • Hye Min Park;Jong Bong Lee;Byoung Kyu An;Woo Jin Lee;Jung-Jin In;Hyeong Gu Han;Seung Ah Son;Yeon Joo Bae;Kil Bo Shim
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.56 no.5
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    • pp.585-595
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    • 2023

  • This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

  • https://doi.org/10.5657/KFAS.2023.0585 인용 PDF HTML

Development of Antioxidant and Oxygen Scavenging Sachets to Prevent the Rancidity of Brown Rice (현미의 산패 억제를 위한 항산화 및 산소제거능 향낭 개발)

  • Lee, Jung-Soo;Han, Jaejoon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.21 no.1
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    • pp.41-47
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    • 2015

  • The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

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